5

votes

What are your best uses for bacon fat?

Answered on September 12, 2014
Created December 21, 2010 at 5:12 PM

Storage advice?

Recipes?

Warnings?

Thanks.

Fc6a9e07f6056d465573c8969d3a2ddd

(370)

on March 08, 2012
at 11:09 PM

@Nasty: column chromatography?

E2b9c679315c7c9c7265783dde89f350

(1303)

on January 26, 2011
at 12:36 AM

One point to add- be very, very careful if you fat combine. I thought I'd be clever and mix coconut oil with bacon grease 50/50- It's delicious, but it FOAMS!

61852721b5ff3613f56f043fe890a679

(1172)

on January 02, 2011
at 01:21 AM

agree - i bake carrots and parsnips in a bit of bacon fat in a covered casserole dish, uncovering just the final 10 min to achieve some caramelization. i have never refrigerated bacon fat. i have a small tea strainer i use when i am transferring the fat from my skillet to the glass jar where i keep it - i pour it through the strainer and get the meat solids out that way.

Bcb2f5436d11467e89123680c046b858

(1356)

on January 01, 2011
at 04:22 PM

Almonds have tons of omega-6 and almost no omega-3, approximately 3000mg omega-6 and 2mg omega-3 per ounce. (http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2) They also have gut irritants and anti-nutrients similar to those in grains.

D30ff86ad2c1f3b43b99aed213bcf461

on January 01, 2011
at 03:39 AM

I like this quickie warm bacon dressing recipe. Will definitely use.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on December 21, 2010
at 08:24 PM

I can't get too worked up about the Omega-3 to Omega-6 ratio all by itself. Pork is better than chicken, to be sure. But we've got to eat something. If I'm eating pork or chicken, I'll usually eat salmon or white fish that day. It all balances out. While all nuts have a negative Omega 3 to Omega 6 ratio. The best of the lot would be Macadamias (-300 mg for about 28 g--not that anyone can eat just 28 g of macadamias...). Almonds and hazelnuts are also pretty good.

E735e75f79864efd9b5e6e2d5b95d8e3

(63)

on December 21, 2010
at 08:19 PM

This sounds like a good initial awareness to have. Thanks.

F53a74de3f8df19a114c5ac702af2b12

(826)

on December 21, 2010
at 07:57 PM

I use it for everything as well. The only exception is really potatoes. I soak my potatoes to remove starch and then fry them in tallow like the old school McD's

E735e75f79864efd9b5e6e2d5b95d8e3

(63)

on December 21, 2010
at 07:32 PM

I didn't even know almonds contained omega-6s. I eat them by the bag full and thought of them as the perfect food.

211d4075d68b24cd0aa7ebfa94262bb9

on December 21, 2010
at 06:13 PM

Bacon fat is quite high in omega-6, making it suboptimal for cooking. Does anyone know of a way to separate the n-6 PUFAs out?

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19 Answers

best answer

5
21084e275703e9a3909dafa28e5d29b5

(1103)

on December 21, 2010
at 08:42 PM

I fry fish in bacon grease - its amazing. You have to try it. I normally just cooked veggies and eggs in bacon grease and one day tried fish because I was out of coconut oil. It was my favorite, like luckybastard said it doesn't give it a bacon taste just brings out the flavor more.

Also, add some warm bacon grease in mashed cauliflower and it gives it more of a mashed potatoes taste and texture!

I store my bacon grease in a pyrex glass container with a rubber seal tight lid and I keep it in the fridge just because I'm paranoid.

6
24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 21, 2010
at 08:29 PM

I've seen it used in homemade mayo; I haven't tried that yet, but it sounds good to me! I like to use it in dressing for spinach salad- warm bacon grease, a little apple cider vinegar, & some good mustard. Pouring it over veggies & roasting is great too!

I've read you should strain the meaty bits to keep from going rancid, but I tend to use it up pretty quickly, so I don't bother with it.

D30ff86ad2c1f3b43b99aed213bcf461

on January 01, 2011
at 03:39 AM

I like this quickie warm bacon dressing recipe. Will definitely use.

4
D738a5b2a67f3c36518a2ac9f32d27af

on December 23, 2010
at 02:33 AM

If I don't leave it the pan to cook the next meal in, I just pour it into a heatproof custard cup and leave it out on the counter--I go through it pretty quick. This doesn't work if you have bacon fat-loving cats though. I'm pretty casual about the whole germ thing, but tongue prints in the bacon fat is a big turnoff. Mice like it too, so if your cats don't keep the rodent population under control, definitely refrigerate.

4
9f2b5def0bc7fd8ad615637d1ffeb9ec

on December 21, 2010
at 08:22 PM

Eggs fried in bacon fat FTW!

I store mine in an old peanut butter jar in the fridge, but I don't know that it needs to be refrigerated.

4
A07feb2408ee58101105d1e18488a941

(113)

on December 21, 2010
at 06:58 PM

I've always worried a little about the omega-6 in pork fat. It turns out it isn't all that bad. 1 oz. of bacon grease (~2 TBSP) has about 2.5 grams of omega-6. Not great, but not nearly as bad as I would have thought. I think that is about the same amount as in half an avocado and less than the amount in an ounce of almonds? http://nutritiondata.self.com/facts/pork-products/7358/2

E735e75f79864efd9b5e6e2d5b95d8e3

(63)

on December 21, 2010
at 07:32 PM

I didn't even know almonds contained omega-6s. I eat them by the bag full and thought of them as the perfect food.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on December 21, 2010
at 08:24 PM

I can't get too worked up about the Omega-3 to Omega-6 ratio all by itself. Pork is better than chicken, to be sure. But we've got to eat something. If I'm eating pork or chicken, I'll usually eat salmon or white fish that day. It all balances out. While all nuts have a negative Omega 3 to Omega 6 ratio. The best of the lot would be Macadamias (-300 mg for about 28 g--not that anyone can eat just 28 g of macadamias...). Almonds and hazelnuts are also pretty good.

Bcb2f5436d11467e89123680c046b858

(1356)

on January 01, 2011
at 04:22 PM

Almonds have tons of omega-6 and almost no omega-3, approximately 3000mg omega-6 and 2mg omega-3 per ounce. (http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2) They also have gut irritants and anti-nutrients similar to those in grains.

4
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 21, 2010
at 06:06 PM

im in love with any vegetable sauteed or roasted in bacon fat. especially broccoli rabe, kale, asparagus and brussels sprouts. after i make bacon, i just pour the fat into a mason jar, leave it on the counter until it cools a bit, then stick it in the fridge. no clue how long it will be good for since i use it up pretty quickly.

61852721b5ff3613f56f043fe890a679

(1172)

on January 02, 2011
at 01:21 AM

agree - i bake carrots and parsnips in a bit of bacon fat in a covered casserole dish, uncovering just the final 10 min to achieve some caramelization. i have never refrigerated bacon fat. i have a small tea strainer i use when i am transferring the fat from my skillet to the glass jar where i keep it - i pour it through the strainer and get the meat solids out that way.

3
E2b9c679315c7c9c7265783dde89f350

on December 21, 2010
at 08:24 PM

I do store my bacon grease in the fridge, but only because I'm a bit paranoid. If I fill up a whole tub (rare, since I use it often), I stick the full one in the freezer and start a new one in the fridge. Supposedly it's shelf stable, though, for at least a few months.

I make my bacon in a cast iron skillet, and often I'll pour off the excess grease into a container, but not clean out the skillet. What's left is awesome for searing steaks and pork chops.

E2b9c679315c7c9c7265783dde89f350

(1303)

on January 26, 2011
at 12:36 AM

One point to add- be very, very careful if you fat combine. I thought I'd be clever and mix coconut oil with bacon grease 50/50- It's delicious, but it FOAMS!

3
66e6b190e62fb3bcf42d4c60801c7bf6

on December 21, 2010
at 06:36 PM

i've started cooking everything in it. adds more flavor to whatever i cook it with but it's not a "bacon" flavor, more like it brings out the flavor of whatever i'm cooking more. lately i've been even preferring it more than the coconut oil.

F53a74de3f8df19a114c5ac702af2b12

(826)

on December 21, 2010
at 07:57 PM

I use it for everything as well. The only exception is really potatoes. I soak my potatoes to remove starch and then fry them in tallow like the old school McD's

2
D30ff86ad2c1f3b43b99aed213bcf461

on January 01, 2011
at 03:42 AM

I find leftover bacon grease particularly useful for searing all sides of my beef roasts. It melts super-fast in the pan, and creates a nice dark golden color on the surface of the beef.

2
Fb17c9dcae8790443cc5fb85f47d10a7

(118)

on December 31, 2010
at 10:51 PM

Eggs, stir fries, add a little to tallow for home made vegetable chips, smear on fish before BBQing

1
7c379a865738d2b373a362dc0f1d9459

on September 07, 2013
at 12:44 AM

Fry....well, everything in it.

1
E17fe88b98575c183241fba50ae42b93

(398)

on October 01, 2012
at 05:17 PM

When I have bacon grease, I cook pretty much everything in it! Veggies, meats, eggs...pretty much whatever I'm cooking on the stove gets a little bacon grease. My fave so far is kale sauteed with garlic and onion, finished with a splash of apple cider vinegar. Yum!

I think I might try this today, but sub bacon grease and sweet potatoes for EVOO and russet...and maybe even crumbled bacon for the parmesan(!); I can't imagine it won't be amazing! http://www.foodnetwork.com/recipes/anne-burrell/pommes-chef-anne-recipe2/index.html

1
Aa9a13aeddd4ca752257631a9d359764

on October 01, 2012
at 03:50 PM

it's the start of new england clam chowder in my book

1
020216b8a5f2318f485d85d364715151

on July 05, 2011
at 11:28 PM

Best uses: sauteeing spinach, kale, or other fun veggies. A MUST for liver and onions, although my mom always smothered liver with bacon strips anyway.

If you strain it to get the burnt flakes out, try it slightly warmed, with a little lemon juice, on baby spinach, and (non-paleo) feta cheese and tiny grape tomatoes.

ALWAYS store it in a jar, closed lid in the fridge, and use it in a week or a few days. It will go rancid.

1
Bd271299b2d4d9b2e3da9c252fef058c

on January 26, 2011
at 01:43 PM

I love to use it as a salad dressing, straight out of the pan. Otherwise, I keep it in a jar in the fridge.

0
0bdab8489fffd3ab72b80a14e11f0b4e

(50)

on October 01, 2012
at 06:50 PM

Not exactly Paleo but stove top popcorn made with bacon fat is delicious.

0
5b4fd1d0dcb02b1cc3c666ece9e5983d

(1169)

on January 26, 2011
at 05:55 PM

As for recipes, I posted a recipe for a soup, that uses veggies sautéed in bacon fat as a base: http://paleohacks.com/questions/10693/whats-your-favorite-bacon-hack/10725#10725

Bacon adds some flavor to a Mexican-style seafood soup my mother makes that I have adapted to be paleo-esque. Cabbage, carrot, zucchini, onion, jalapeno (I leave the veins and seeds in for the kick), a bit of garlic, celery, and tomato are chopped and sauteed in bacon fat.

You then add the bacon fat sauteed veggies to a stock pot of chicken broth (or beef or pork) add oregano, pepper, and a can of a spicy tomato sauce available in California called Pato Sauce. Allow to simmer. Add shrimp, fish, other shellfish and cook briefly.

A spicy seafood soup, that bacon fat brings together. Serve with wedges of lime.

For more Paleo hacks: http://paleohacks.com/questions/10693/whats-your-favorite-bacon-hack#ixzz1CAJ48CfL

0
Ac9425a387b78cb37a01972fe848bddb

(655)

on January 25, 2011
at 11:55 PM

I get my bacon from my local supermarket but not packaged, raw cuts! I'm guessing that's way better than any ingredient filled packaged nitrate bacon, yea? I cut some pieces up and put it in a pan and into the oven with some coconut oil and a sprinkle of sea salt. I believe it was the coconut oil that burned but the bacon itself gave off ton of fat, should i save that even if there are some burnt spots on the pan (possibly from the coconut oil) I just don't want to consume possibly oxidized fat or oil.

0
7e746be2f0e550a8cd7df881322ae705

on December 21, 2010
at 06:46 PM

Mine is in a glass jar with a tightly sealed lid, I actually leave it out on the counter. I don't store it in the fridge. That honestly never occurred to me.

I cook my veggies in it, my current favorite is a zucchini or squash cut in circles and just pan fried until golden brown. I also love to cook my eggs in it. I haven't started cooking my meat in it yet, mostly because I don't think my husband would get it. He likes his meat broiled most of the time. When I cook just for myself though, I always use the bacon fat.

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